Green Lentil & Spinach Dal with Spinach Flatbreads

This is my first recipe of 2020 – can you believe it?! I know it’s taken a little while as I’ve been caught up with my cookbook launch! And I am completely overwhelmed, in the best way possible with all the positive responses so far and seeing you all make my recipes – I honestly will never be able to put into words just how happy that makes me.

Creating a cookbook is a long and tiring process, but I have loved every step of the way. It’s full of ups and downs but seeing the end result is completely worth it, especially when I know you guys are loving and cooking and eating the recipes as much as I do! But I digress – back to the recipe you came here for, my delicious Green Lentil and Spinach Dal with Spinach Flatbreads.

If you have been following me for a while, (or have your hands on a copy of my book, which you can still purchase here!) you would know it’s no surprise that my first recipe would be a lentil one.

If it’s wrong to have a love affair with an ingredient, I don’t want to be right. Lentils are the perfect ingredient for a lot of reasons. They are low in calories, rich in iron and an excellent source of protein, plus they can bulk out so many different types of dishes making them the ultimate store cupboard essential to stock up on (you can find out more about what store cupboard ingredients I think should be in your kitchen at all time, and what recipes you can create with them, on this blog post here) and they are just utterly perfect for this time of the year – they are delicious, healthy and comforting.

I’ve used earthy green lentils in this dish then added in handfuls of fresh spinach to create that glorious green colour – which I’ve made extra luxurious by swirling with a little coconut yogurt for a rich and creamy finish. I like to finish this dish with my favourite gram flour flatbreads which have a little extra spinach folded through them (a perfect way to get a little extra goodness in your belly or hiding them from your kids!). The flatbreads are super simple to make, and they are the perfect vehicle to scoop up all that delicious and divine dal.

You can serve the dish as it is, add a fresh salad, zingy slaw studded with pomegranate pearls or even roasted vegetables to the plate with lots of dips on the side. Go as crazy or as simple as you like – this dish is just the base for some wonderful food memories and to kick start 2020 in a truly appetizing style. 

I always make sure to make extra portions when creating this recipe because the flavours are even better the next day once they have had a chance to develop and infuse all the wonderful components, plus it freezes and keeps really well making it the perfect meal-prepping dish. Just portion out and freeze in jars or individual portions and thaw overnight in the fridge – it can be kept in the freezer for a few weeks. The flatbreads also benefit from resting for a few hours, so if you can, make the batter in the morning to allow it to breathe, bubble and become soft and subtle. 

It’s also super adaptable meaning you can use up any leftover veggies in the fridge or swap out for your favourite ingredients. 

  • If you can’t find gram flour, buckwheat works just as well.
  • Swap out the green lentils for red or another variant or use green split peas instead.
  • Use rocket or any other wilting baby leaf in replacement of the spinach in both the dal or the flatbreads.
  • Add a swirl of coconut yoghurt or a drizzle of tahini dressing for extra creaminess and luxury. 
  • Bulk the dal out by adding green vegetables such as courgette or green beans or mushrooms for added texture. 

If you like this recipe, why not give one of my other Dal recipes a try? I’ve created a Roast Carrot Dal that is perfect when serves with a herby raita, the sweet roasted carrots work as both a thickener and flavour enhancer.

My Creamy Squash Dal with Roast Squash and a Cucumber and Mint Dip is the perfect winter warmer dish which is sweet, salty and spicy all at once.

And finally my Beetroot Dal with Roast Beetroot and Gram Flour Flatbreads is a purpley-pink variant of this green dish. Its rich and earthy but with a touch of sweetness that makes a truly show stopping meal. 

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  30 minutes preparation time
  45 minutes cook time


  • 1 onion chopped 
  • 1 tbsp olive oil 
  • 3 cloves garlic sliced
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 8 Curry leaves 
  • 200 g green lentils rinced 
  • 750ml water 
  • 150g spinach 
  • 3 tbsp coconut yogurt or cream
  • 1 tsp sea salt
  • 1 tsp garam masala
  • Chilli flakes
  • More coconut yogurt
Gram flour flatbreads; 
  • 100g Gram flour 
  • Big handful spinach roughly chopped
  • Big pinch sea Salt 
  • Splash olive oil 
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp apple cider vinegar 
  • 200ml water 


  1. Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander, turmeric, curry leaves and chilli flakes. Stir for a few seconds then add the onion. Fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
  2. Add in the garlic and stir for another few minutes on a low heat.
  3. Now add the lentils and water. Simmer for 25 minutes stirring occasionally. Add more water if needed. 
  4. Blitz the spinach in a food processor until roughly chopped up, now add the spinach, simmer for a further 5 minutes 
  5. Stir in the coconut yogurt/milk and season well.
  6. Top with garam masala and more coconut yogurt.
To make the flatbreads; 
  1. Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil, spinach and vinegar. Mix to a smooth batter.
  2. Set aside for 10 minutes. 
  3. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom.
  4. Cook on a medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily. 
  5. Flip and cook on the other side for 30 seconds to a minute
  6. Remove from the pan and place on and cover with a clean cloth to keep warm. 
  7. Repeat the process with the remaining batter. 

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. Georgianna on August 19, 2021 at 11:19 pm

    My family loved the daal! I omitted the mustard seed and subbed approx 1 tbsp ground curry for the curry leaves, delicious. Served over rice with curried cauliflower. Thanks for the recipe, will definitely make again.

    • Niki on August 20, 2021 at 2:37 pm

      Thats fantastic!

      So happy to hear that xxx

  2. juliet elliott on April 21, 2021 at 3:27 pm

    This sounds so good. Would dried curry leaves be ok and should I leave them in or take them out before serving? Last time I cooked with dried ones they weren’t very nice

    • Niki on August 20, 2021 at 2:38 pm

      Dried should be absolutely fine!

      You can leave them out if preferred though

      Love, Niki xxx

  3. Helen Maclean on March 2, 2021 at 1:37 pm

    Hi Niki
    I have just made this to have tomorrow after work. Just had to sample and it’s amazing. I’ll pass on the recipe to my sister. I’ll be trying the roasted carrot dal next time.
    Thank you for a fantastic recipe


    • Niki on March 14, 2021 at 8:36 pm

      Hi Helen, I’m so glad you liked the recipe (and I hope your sister does too!) Enjoy the Carrot Dal – Niki xo

  4. Amy Commissaris on January 20, 2021 at 3:56 pm

    Looks delicious! I can’t find the curry leaves where I live. What can I substitute this with?
    thanks for sharing this amazing recipe with us!

    • Niki on January 26, 2021 at 3:30 pm

      Hi Amy
      Dont worry you can just omit them.
      Love, Niki xx

  5. Lina on January 12, 2021 at 9:04 pm

    Hi Niki, I would like to ask what texture should be flatbreads? I made them today and they are more like crepes than bread texture (I imagine something like pita bread). Not sure if it is right or maybe I should put more flour in batter? Thank you.

    • Niki on January 14, 2021 at 9:24 am

      Hi Lina
      You are correct – these are made with a batter rather than a dough.
      If you prefer a dry dough I wouldnt recommend using gram flour as its too dry.
      Lots more flatbread recipes on my site if you prefer a different type.
      Niki xx

  6. […] 5. Green Lentil & Spinach Dal with Spinach Flatbreads – Rebel … […]

    • Sonia on November 29, 2020 at 4:32 pm

      This looks so nourishing! Can’t wait to serve to my family.
      Is this recipe in the Rebel recipes cookbook?Gram flour also known as Besan or chicpea flour can be found in Indian grocery stores.

      • Niki on November 30, 2020 at 9:31 pm

        It is!
        This one is on my blog only xx

  7. Ania on August 17, 2020 at 9:01 am

    Hi Kate, I regularly buy gram flour at ASDA and believe you can get it at other British supermarkets as well. Sometimes it’s called chickpea flour and is sold with rice rather than regular flours.
    Great that the recipe works with buckwheat too though!

  8. Colin on August 16, 2020 at 4:45 pm

    Please excuse my ignorance at my age 86, a widower. I am relatively new to cooking. Can’t find Gram flour. Have Plain and self raising would these do at a pinch, or is there an alternative?

    • Niki on August 19, 2020 at 7:48 am

      Hi Colin
      Of course, you can use plain or self raising.
      My best
      Niki x

  9. Crystal on June 16, 2020 at 9:16 pm

    This was Amazing! My children devoured it. I didn’t have the curry leaves, black mustard seed, green lentils, or coconut cream. I used yellow mustard seed, red onion, red lentils, and ghee instead. I don’t know what it should have tasted like but it was fantastic!
    Thank you for sharing this recipe! It will certainly become a regular in our home.

    • Niki on June 17, 2020 at 9:07 am

      Hi Crystal
      I think all those swaps are great. Super adaptable.
      So happy you loved it

  10. […] I’ve also done this with spinach – which you can find here!  […]

  11. Allisha on May 17, 2020 at 8:21 am

    Hi Nikki,

    Can I use green split peas instead?

    • Niki on May 17, 2020 at 5:41 pm

      Absolutely, would work really well.
      Niki xxx

  12. Liz on March 31, 2020 at 10:29 pm

    My Lentils are still hard after simmering for 35 minutes.. any advice?

    • Niki on April 1, 2020 at 2:46 pm

      Hi Liz
      They do vary, just simmer for another 5-10 minutes until they are softer.
      Green are harder than red after cooking.
      Much love
      Niki xxx

  13. […] 4 – Green lentil & spinach dal […]

  14. Roberta on March 11, 2020 at 9:19 pm

    Hi, I’m dying to try this recipe!

    Does it matter what spinach I use? Could I use baby spinach ?


    • Niki on March 13, 2020 at 8:09 am

      Hi Roberta
      You can definitely use baby spinach.
      Niki xxxx

  15. Nicola Purt on February 25, 2020 at 10:35 am

    HI there, I am hosting a vegan supper club this weekend and would like to know if i can prepare the flatbread mixture during the day and then cook in the evening when my guests are here so they are fresh? Also I will cook the curry in the day and reheat gently in the evening, do you think this will be OK? Thank you so much, Nicki

    • Niki on February 25, 2020 at 7:35 pm

      Hi Nicola
      Yes absolutely – in fact the batter benefits form resting for a few hrs.
      I hope you have a wonderful supper club.
      Love, Niki xxx

      • Nicola Purt on February 27, 2020 at 12:07 pm

        Thank you so much Niki! I can not wait to cook this delicious dish. Nicola xx

        • Niki on February 28, 2020 at 9:09 am

          Hope you enjoy xxx

  16. Roast Carrot Dal with herby Raita - Rebel Recipes on February 15, 2020 at 4:58 pm

    […] served with flatbread (of course) and the essential crunchy […]

  17. Kate on February 11, 2020 at 9:56 pm

    Made the green lentil dal this evening. It was amazing, really authentic tasting. Didn’t have gram flour (very hard to find in the uk) so used buckwheat – seemed to do the trick. Will make double next time so that there are some leftovers for lunch!

    • Niki on February 12, 2020 at 7:49 pm

      Hi Kate
      So happy you like!
      Sorry you couldnt find the gram flour – it should be in most supermarkets. Buckwheat is also great!
      Niki xxx

    • Ania on August 17, 2020 at 9:00 am

      Hi Kate, I regularly buy gram flour at ASDA and believe you can get it at other British supermarkets as well. Sometimes it’s called chickpea flour and is sold with rice rather than regular flours.
      Great that the recipe works with buckwheat too though!

    • Pam on June 13, 2021 at 12:32 pm

      Hi Kate,

      Most Asian stores and supermarkets in the UK stock Gram flour. Indian section in Asda/Tesco stock it as Besan (chickpea flour). I always buy mine from there and it’s relatively cheap.

Leave a Comment

Recipe Tags: chickpeas flatbread spinach


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.